Glycolysis and related reactions during cheese manufacture and ripening
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399009527526
Reference136 articles.
1. Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct Acidification
2. Manufacture of Pizza Cheese without Starter
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